Best 20 Chicken Scampi Recipes

CHICKEN WITH SHRIMP SCAMPI

Steps:

• Coat chicken with mixture of flour, salt, and pepper, reserve 2 T of flour mixture.
• Heat butter in large skillet.
• Brown chicken on both sides,turning often, about 12 minutes, until chicken tests done.
• Remove chicken and keep warm.
• To skillet, add onion and garlic, saute 1 minute.
• Add reserved flour mixture, cook and stir 1 minute.
• Add milk, cook and stir until milk boils.
• Add shrimp, cheese, parsley and pepper flakes.
• Simmer for 3 minutes.
• Place chicken on plate, spoon scampi over the chicken.

CHICKEN SCAMPI II

Steps:

• In a large skillet, heat the butter and oil over medium high until the butter melts. Add the parsley, basil, oregano and garlic and salt and mix together in the skillet. Stir in lemon juice.
• Then add the chicken and saute for about 3 minutes or until white. Lower the heat and cook for about 10 to 15 minutes or until chicken is cooked through and the juices run clear. More butter can be added if needed.

CHICKEN SCAMPI

Steps:

• Cook linguine according to package directions. Meanwhile, heat a large skillet over medium heat. Add the butter and olive oil; cook the onion and garlic until tender. Sprinkle chicken with salt and pepper; add to skillet. Cook until a thermometer reaches 165°, 3-4 minutes on each side. Remove chicken and keep warm. , In the same skillet, combine the tomato, lemon juice and parsley; heat through. Drain linguine; toss with tomato mixture. Top with chicken and sprinkle with Parmesan cheese.

OLIVE GARDEN CHICKEN SCAMPI YUMMY! - COPYCAT

Steps:

• For white sauce: Heat 1 tablespoons butter in sauce pan, add 2 tablespoons flour and cook for 2 minutes on med. heat. heat stirring constantly. slowly add 3/4 cup hot milk (hot so it won't get lumpy). Set aside. (Make sure that the white sauce is hot when adding to the scampi sauce).
• For scampi sauce: Heat butter over low heat. add the garlic, Italian seasoning, crushed red pepper and black pepper. cook for about 2 minutes on low heat. add the wine and chicken broth. stir until combined. (I usually cook mine for about 30-40 minutes). add 1/4 cup white sauce and cook till slightly thickened.
• Flatten tenders, coat w Wondra flour & brown In a large skillet, in a little olive till nearly done. add the peppers and onions, saute till chicken is done. add the sauce. saute until everything is warmed. add roasted garlic cloves. serve over pasta.
• ROASTED GARLIC: Separate head of garlic into individual cloves still in 'paper'. toss in olive oil and wrap tightly in aluminum foil or a small pint sized dish with a lid. bake in 350* oven for 30 minute when the garlic has cooled to the touch you should be able to squeeze it out of the 'paper' shell of the individual cloves.

AWESOME BAKED CHICKEN SCAMPI

Steps:

• 1. PREP/PREPARE
• 2. THE MARINADE
• 3. Gather and prep all your ingredients.
• 4. Add all of the marinade ingredients to a bowl or Ziploc bag, and mix thoroughly.
• 5. Add the chicken and then mix to coat.
• 6. Place the chicken into the refrigerator, and allow it to marinate for two hours, but no longer than six.
• 7. THE SAUCE
• 8. Gather and prep all your ingredients.
• 9. Add all of the sauce ingredients, except the panko breadcrumbs to a small saucepan, over medium heat.
• 10. Allow to simmer for 5 minutes.
• 11. Take off the heat and stir in the panko breadcrumbs.
• 12. Place a rack in the middle position, and preheat the oven to 400f (205c).
• 13. Remove the chicken from the marinade, and divide between two ovenproof dishes.
• 14. Divide the sauce between the two dishes
• 15. Place in the preheated oven, and bake for 30 minutes, or until the sauce is bubbling and the chicken begins to brown.
• 16. PLATE/PRESENT
• 17. Sprinkle a bit of Parmesan over the top, and serve with some fresh pasta. Enjoy.
• 18. Keep the faith, and keep cooking.

BAKED CHICKEN SCAMPI

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Season chicken with salt and pepper. Coat with 1/4 cup flour.
• Heat oil and 1 tablespoon butter in an ovenproof skillet over medium-high heat. Add chicken and saute until lightly browned on both sides, about 5 minutes. Add garlic; saute until fragrant, about 30 seconds.
• Pour wine into skillet and bring to a boil, scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Simmer until wine has reduced by half, about 5 minutes. Add broth, mushrooms, and parsley. Remove from heat.
• Divide remaining butter into 3 pieces; coat with the remaining flour and add to skillet. Season with salt and pepper and place skillet in oven.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

ELSWET'S CHICKEN / SHRIMP SCAMPI

Steps:

• Heat wine, olive oil, butter, margarine, and garlic in a large skillet on medium heat until it just starts to boil. Then add all the other spices, lemon juice, and parsley flakes; stir in and immediately add shrimp. Cook for about 4 or 5 minutes or until shrimp turns pink. Don't overcook! If using this recipe with chicken, cook approximatey 8-12 minutes, until the chicken bits are cooked throughout.
• Spoon shrimp/chicken into toasting/baking dish with some of the cooking sauce and top liberally with parmesan cheese.
• Preheat at "toast" or broil temperature for 5 minutes and Broil/toast for 2 minutes ONLY!.
• Serve this as is, with home made Italian bread, or over a bed of tri-colored pasta, Elswet's Crab Dressing [which see], or Elswet's Jasmine Rice [also which see].

MR. FOOD CHICKEN BREAST SCAMPI

Steps:

• Preheat oven to 350 degrees F.
• Cut the chicken breasts into approximately 2"x1" pieces and place in 9"x13" baking dish.
• Melt the margarine in a saucepan over low heat.
• Add the garlic, scallions, parsley, dill, oregano, salt and pepper and cook for two minutes.
• Pour the mixture over the chicken pieces.
• Bake for 10 minutes, turn chicken pieces over, and bake for another 10 minutes.
• Turn oven to broil and put chicken under broiler for 3 to 4 minutes or until lightly browned.

QUICK CHICKEN SCAMPI

Steps:

• Cook linguine as directed on package. Meanwhile, sprinkle chicken with salt and pepper. In 12-inch nonstick skillet, heat 1 tablespoon of the butter over medium-high heat until melted.
• Cook chicken in butter 5 to 7 minutes, stirring occasionally. Add onions, garlic, roasted peppers and asparagus; cook 2 to 3 minutes longer, stirring occasionally, until asparagus is crisp-tender and chicken is no longer pink in center. Stir in broth and remaining 1 tablespoon butter; cook until butter is melted.
• Drain linguine. Serve chicken mixture over linguine. Sprinkle lemon peel over each serving.

QUICK, CHEAP, EASY CHICKEN SCAMPI- FAMILY FRIENDLY

Steps:

• 1. heat butter and oil in large skillet or pot over med. high heat until melted.
• 2. add bell pepper, onion, chicken, garlic, italian seasoning and red peppers.
• and cook until done and lightly browned
• 3. add cooked pasta, soup, can of water and lemon juice then stir.
• 4. add tomato and serve.
• 5. enjoy! with a nice green salad and/or garlic bread.

OLIVE GARDEN CHICKEN SCAMPI

Steps:

• Place flour, salt, and pepper into a shallow dish and mix well with a fork. Place milk in a shallow dish. Dredge chicken first in flour, then dip into milk, and then dredge again in the flour. Place breaded chicken on a rack and allow to rest 10 minutes before cooking. While the chicken is resting, cut peppers, onions, and garlic. Saute peppers, onions, and garlic in a large heavy bottomed skillet over medium heat with 2 tablespoons of olive oil. Season peppers, onions, and garlic with a light spinkling of salt. Saute until peppers begin to brown. Remove from skillet. Place remaining 2 tablespoons of olive oil in hot skillet. Place chicken in skillet. Cook for 5 to 7 minutes on each side until the chicken has browned on both sides. Remove chicken from pan. Deglaze the pan by adding white wine to the pan and add italian seasoning blend. Scrape the bottom with a spoon scrapping the browned bits off the bottom of the pan. Add heavy cream and mix well. Return cooked vegetables to the pan and stir. Add cooked pasta to the skillet. Plate the pasta and sauce, placing a few pieces of cooked chicken with each plate. Read more at http://www.copykat.com/2013/07/04/olive-garden-chicken-scampi/#cCUqptFRzEOXiJZ0.99

INSTANT POTATO-BREADED CHICKEN SCAMPI

Steps:

• To make the chicken, mix all ingredients except chicken in a plastic bag.
• Add chicken and shake to coat.
• Saute until done.
• Set chicken aside.
• To make the pasta, while chicken is cooking, make half a box of bow tie pasta according to directions on the box.
• For the sauce: In a skillet, heat the butter or margarine and oil over medium high until the butter/margarine melts.
• Add the parsley, basil, oregano and garlic and salt and mix together in the skillet.
• Stir in lemon juice, white wine, and mushrooms and bring to a boil.
• More butter/margarine can be added if needed.
• Add to pasta and top with chicken.

NOT REALLY CHICKEN SCAMPI

Steps:

• Bring a large pot of lightly salted water to a boil; cook the linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
• Heat butter and 1 tablespoon olive oil in a skillet over medium heat; cook and stir onion, mushrooms, and garlic in the hot oil-butter mixture until slightly softened, 2 to 3 minutes.
• Heat 1 teaspoon olive oil in a separate skillet; cook and stir chicken in the hot oil until no longer pink in the center, about 10 minutes. Transfer chicken to onion mixture.
• Pour white wine into chicken-onion mixture; bring to a simmer. Add tomatoes, parsley, red pepper flakes, and linguine; mix well. Simmer until heated through, 3 to 5 minutes. Squeeze lemon halves over mixture; toss.

SHRIMP (OR CHICKEN) SCAMPI

Steps:

• Tip: To make a low fat version, use only 1/4 cup of oil (or just a few tablespoons). Please note that if you serve this over noodles, the noodles will be a little dry. This can be compensated by adding a sauce to the noodles. For example a thin Alfredo sauce, or a can of cream of chicken soup mixed with a can of milk, a half cup of Parmesan, a dash of Italian seasoning, and salt to taste. Cook garlic and oil in skillet over very low heat until garlic is golden brown. Add shrimp (or chicken) and cook on medium high heat. Half way through cook time, add parsley and vegetables and continue cooking until shrimp is done (it will be firm and pink). Sprinkle with lemon juice and salt to taste. Serve with bread or serve over hot pasta (such as angel hair). Sprinkle with Parmesan if desired.

COPYCAT OLIVE GARDEN CHICKEN SCAMPI RECIPE - (4.4/5)

Steps:

• For white sauce: Heat butter in sauce pan, add flour and cook for 2 minutes on med. heat. heat stirring constantly. slowly add hot milk (hot so it won't get lumpy). Set aside. (Make sure that the white sauce is hot when adding to the scampi sauce) For scampi sauce: Heat butter over low heat. Add the garlic, Italian seasoning, crushed red pepper and black pepper. Cook for about 2 minutes on low heat. Add the wine and chicken broth. Stir until combined. (I usually cook mine for about 30-40 minutes). Add 1/4 cup white sauce and cook till slightly thickened. In a large skillet, saute chicken in a little olive till nearly done. Add the peppers and onions, saute till chicken is done. Add the sauce. Saute until everything is warmed. Add roasted garlic cloves. Serve over pasta. ROASTED GARLIC: Separate head of garlic into individual cloves still in 'paper'. Toss in olive oil and wrap tightly in aluminum foil or a small pint sized dish with a lid. Bake in 350 degrees F oven for 45 minutes. When the garlic has cooled to the touch you should be able to squeeze it out of the 'paper' shell of the individual cloves.

SCAMPI STYLE CHICKEN THIGHS

Steps:

• Trim excess fat from chicken thighs.
• Rinse chicken with cold water, pat dry.
• Place thighs in a shallow dish and pour lemon juice over chicken, and let stand 20 minutes.
• Combine parsley and rest of ingredients (except pan spray) in a small bowl and stir well.
• Spray the broiler rack with pan spray.
• Remove chicken from lemon juice; discard the lemon juice.
• Arrange marinated chicken on the broiler rack, then brush with parsley mixture.
• Broil thighs 6 inches from heating element, 4 minutes on each side or until tender.
• Transfer chicken to a serving platter.
• Garnish with lemon wedges and parsley, if desired.

MY FAVORITE SCAMPI (SHRIMP OR CHICKEN)

Steps:

• Melt butter and olive oil in skillet over medium high heat.
• Add garlic, saute for approximately 30 seconds.
• Season shrimp (or chicken) with salt and pepper to taste, and add to the pan.
• Cook shrimp thoroughly, being careful not to overcook, flipping once-cooking time will depend on size of shrimp, but with medium shrimp, cooking time is approximately 5 minutes.
• If using chicken tenderloins, follow above instructions, adjusting cooking time as needed to thoroughly cook chicken.
• If using both chicken and shrimp, decrease amounts to 1/2 lb of each.
• Add chicken first, cook until almost done, then add shrimp, to prevent shrimp from overcooking.
• Increase heat to high, and add 1/2 to 3/4 of the chicken broth and sprinkle with parsley.
• Allow broth to heat through, check for seasoning, adding additional salt and pepper if desired.
• Pour over cooked fettucini or linguini, stir well, and serve with a slice of warm garlic bread and a tossed salad.

CHICKEN AND TOMATO SCAMPI

Steps:

• In a skillet over medium heat, saute garlic and onions in butter and oil until onions are tender. Add chicken, salt if desired and pepper. Cook for 6-8 minutes or until chicken juices run clear. Add tomatoes, lemon juice and sugar; heat through. , Combine cornstarch and water; stir into chicken mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Add parsley. Serve over rice if desired.

CHICKEN & ZUCCHINI SCAMPI - CASS'S

Steps:

• 1. In a large skillet over medium high heat - melt butter into the olive oil. Season chicken with the salt and pepper. Once butter is melted and bubbly - add the chicken and saute for about 15 minutes or until cooked through ( turning occasionally.) Remove the chicken from the pan and set aside.
• 2. Now, add the garlic and onions to the pan. Cook for a few minutes.
• 3. Add the zucchini to the skillet, along with the chicken and add the basil and oregano. You can also add more salt and pepper if needed. Cook for another 10 - 15 minutes more. Now is when I start the pasta.
• 4. Remove chicken and zucchini and add the lemon juice and wine to the pan. ( the reason I removed the chicken and zucchini is so the zucchini wouldn't become to overcooked.) Scrape any bit and pieces if are any. Simmer for about 5 minutes and then add the cream. Stir until heated through..
• 5. Return the zucchini and chicken back to the pan. Drain linguine - I don't rinse. Add to the pan with the chicken and zucchini and toss all together. Making sure to coat pasta with the sauce.
• 6. Plate and sprinkle with fresh Asiago or Parmesan cheese. Can also garnish with fresh parsley.
• 7. Note: If you feel you may want more sauce, double the butter, lemon juice, wine and cream. The amount of sauce was perfect for us, but some may like more, especially if using all pasta with no zucchini.

RESTAURANT-STYLE CHICKEN SCAMPI

Steps:

• Place chicken and flour in a large resealable plastic bag; seal bag and shake to coat. Heat 2 teaspoons olive oil in a large skillet over medium heat. Shake excess flour off chicken; cook and stir in hot oil for 4 to 5 minutes each side, or until golden brown and cooked through (juices run clear). Remove from skillet and place in a medium bowl; set aside.
• Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain, reserving 2/3 cup cooking water, and return pasta to pot. Set aside pasta and cooking water.
• Wipe skillet with paper towel. Heat 1 teaspoon oil in skillet over medium heat. Add green bell pepper, red bell pepper, yellow bell pepper, onion, and garlic and cook and stir for 3 minutes. Cover, reduce heat to low and cook 3 minutes more or until vegetables are tender.
• Stir in Alfredo sauce, cover and heat for 1 to 2 minutes. Remove from heat and add to reserved pasta in pot, then add reserved cooking water and chicken. Toss to mix, pour into serving bowls and sprinkle with fresh chopped parsley.